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Kung Pao Chicken

One of the most famous Sichuan dish–kung pao chicken, made with boneless chicken thigh

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 322 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 large chicken thigh , remove skin and cut into small cubes (around 250g)
  • ½ cup fried peanuts , you may use roasted peanuts or salt baked ones
  • 2 large scallion or 4 scallions , only white part, cut into small section.
  • 6 ~8 dried chili peppers , change the amount according how hot you wish it to be
  • 3 tbsp. cooking oil
  • 1 tsp. whole Sichuan peppercorn , or you can use Sichuan peppercorn powder
  • 1 thumb ginger , chopped
  • 3 cloves garlic , chopped
marinating
  • a small pinch of salt
  • 1 tbsp. cooking wine
  • dash of white pepper
  • 1 tsp. cornstarch
  • 2 tsp. vegetable cooking oil
Mixed Sauce
  • ½ tbsp. dark soy sauce
  • 1 tbsp. light soy sauce
  • 1/8 tsp. a small pinch of salt
  • 2 tsp. cornstarch
  • 1.5 tbsp. vinegar
  • 2 tbsp. water
  • 1 tbsp. sugar
  • dash of white pepper

Instructions

Crispy peanuts
    Cup of Yum
  1. Firstly, add around 600g salt to the wok, and fry until hot. Place around 2 cups of peanuts in. Keep stir-frying the peanuts so make sure they are evenly heated. Continue heating for 6-8 minutes until you can hear Pa pa sound from the peanuts.
  2. Strain and shift the salt out and then you will get super lovely peanuts. For this method, we have to remove the skin because salt is attached.
Marinating the chicken
  1. If you use chicken thigh: remove the bones by cutting a break on the top and then push the meat off with the help of a sharp knife.  Cut the meat into long strips and further into one-bite cubes.
  2. Transfer the chicken to a large bowl and marinate with salt, white pepper, cooking wine, and cornstarch. Mix well and then add 2 teaspoons of oil to coat the cubes.  This helps to add a basic taste and create a protecting shell for the chicken so we can produce the tenderest chicken.
Prepare the bowl sauce
  1. Mix all the bowl sauce, and set aside.
Stir fry
  1. Heat up oil in wok until hot, pour in cold oil and then heat until warm. Place the chicken cubes in and let them stay for 3-5 seconds until the starch begins gelatinization. Gently fry until all of the chicken cubes begin to change color.
  2. Transfer the chicken out. Add Sichuan peppercorn and dried chili pepper, and fry until aromatic. Place in garlic, ginger, and half of the scallion sections. Fry for another 10 seconds.
  3. Return the chicken and mix well. Stir the sauce first and pour it in.
  4. Fry until the sauce is well-coated. Mix with the remaining large scallion sections and fried peanuts, mix 3 seconds. Transfer out immediately.

Notes

  • If you are using Sichuan peppercorn powder, add it along with the deep-fried peanuts.
  • When frying the Sichuan peppercorn, use slow fire and be patient. Over-fried Sichuan peppercorn brings a bitter taste.

Nutrition Information

Calories 322kcal (16%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 27g (42%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Monounsaturated Fat 15g Trans Fat 0.1g Sodium 743mg (31%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 411IU (8%) Vitamin C 0.5mg (1%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 322

% Daily Value*

Calories 322kcal 16%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 27g 42%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 15g 75%
Trans Fat 0.1g 5%
Sodium 743mg 31%
Potassium 90mg 2%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 411IU 8%
Vitamin C 0.5mg 1%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.